Dinner

Cauliflower Black Bean Tostadas with Queso and Pickled Onion Recipe

ByElena Hart January 4, 2026January 4, 2026

Introduction

These Cauliflower Black Bean Tostadas with Queso and Pickled Onion combine crispy roasted vegetables with creamy beans and tangy toppings for a vibrant meal. They’re perfect for a satisfying vegetarian dinner that’s full of flavor and texture.

The image shows several small tostadas arranged on a white marbled surface. Each tostada has a crispy, golden brown base. On top of this, there is a layer of dark brown refried beans spread evenly. Over the beans, there are pieces of crispy roasted cauliflower with a light golden color and slight charring. Thin slices of pink pickled red onion are spread over the cauliflower, adding a vibrant pop of color. Drizzled over everything is a creamy, pale green sauce with small herb flecks. Scattered chopped cilantro adds bright green freshness on top. Two lime wedges lie to the side, suggesting a fresh zest to the dish. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 large head of cauliflower, cut into florets
Salt and olive oil

1 package taco seasoning (Siete brand recommended)
One 14-ounce can refried black beans (Amy’s brand recommended)

8-10 small corn tortillas (Mission street tacos tortillas recommended)
1/4 cup vegetable or canola oil

Cilantro
Pickled red onion
Queso (Queso Mama brand – green chile variety recommended)

Instructions

Step 1: Preheat the oven to 425°F. Arrange the cauliflower florets on a baking sheet, drizzle with olive oil, and sprinkle with salt. Roast for 25-30 minutes until browned and tender.
Step 2: Add taco seasoning directly to the pan and toss with the cauliflower using tongs until well coated. Return to the oven for another 5-10 minutes to make the cauliflower soft and flavorful.
Step 3: Heat 1/4 cup of oil in a large skillet until hot enough that a drop of water sizzles and moves across the surface.

Step 4: Fry the tortillas a few at a time for a few minutes on each side until golden and crispy. Drain on paper towels to remove excess oil and repeat with remaining tortillas.
Step 5: Warm the refried black beans and queso. Then top each crispy tortilla with beans, roasted cauliflower, cilantro, pickled onion, and warm queso.
Step 6: Sprinkle with salt and a squeeze of lime juice as desired. Serve immediately and enjoy the crunchy, creamy, and tangy layers.

Tips & Variations

Adjust the amount of taco seasoning to your taste—start with less and add more if desired.
Use gluten-free corn tortillas for a gluten-free dish.
Try adding sliced avocado or a dollop of sour cream for extra creaminess.

Pickled red onion can be homemade or store-bought; it adds a lovely tangy crunch.

Storage

Store leftover components separately in airtight containers in the refrigerator for up to 3 days. Reheat the cauliflower and beans gently in the oven or microwave. For the tostadas, it’s best to keep tortillas separate and fry or toast fresh before serving to maintain crispness.

How to Serve

The dish shows several small round crispy tostadas, each with a base layer of dark brown refried beans spread evenly. On top, roasted golden brown cauliflower florets with a slightly charred texture form the main layer. There are thinly sliced, curled pink and white pickled onions scattered over the cauliflower. Fresh green cilantro leaves are sprinkled around and over the layers, adding a burst of color. Creamy white sauce is drizzled generously across the top, creating smooth highlights over the vegetables. The dish is set on a white marbled surface with some cilantro leaves and lime wedges placed nearby for garnish. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the tortillas instead of frying them?

Yes, you can bake the tortillas on a baking sheet at 400°F for about 5-7 minutes per side to crisp them up, though frying gives a richer flavor and crunch.

What can I use instead of queso if I want a vegan option?

You can substitute queso with a vegan cheese or a creamy cashew sauce to keep the dish dairy-free while maintaining creaminess.

Elena Hart